Roasting strawberries in this way makes their flavours explode. Perfect Summer eating.
Number of Servings: 4
Cooking Time: 1 hour
Preparation Time: 30 minutes
Ingredients
Salad
Spinach: 240g
Cucumber: 1
Extra virgin olive oil: 20ml
Dill: 5g, finely chopped
Salt and pepper: To taste
Red onion: 1/4, thinly sliced
Roasted Strawberries
Strawberries: 250g, halved
Balsamic vinegar: 15ml
Mint stalks: 4-5
Mint leaves: 5g, finely chopped
Orange peel: 3 pieces
Salt: A pinch
Salad Dressing
Orange juice: 30ml
Orange zest: 1 tsp
Shallot: 1, finely diced
Red wine vinegar: 4 tbsp
Dijon mustard: 1 tsp
Extra virgin olive oil: 30ml
Basil: 10g, finely chopped
Salt and pepper: To taste
To Serve
Burrata: 150g
Blanched almonds: 70g
Method
Preheat your oven to 150°C (fan), 170°C (conventional), or gas mark 3.
To make orange peels, use a sharp vegetable peeler and drag it along the surface of the orange, removing just the outermost layer (the zest). Avoid peeling too deeply into the white pith.
In a bowl, toss the halved strawberries with balsamic vinegar, mint stalks, orange peel, and a pinch of salt.
Spread the mixture on a baking tray and roast for 40 - 50 minutes, stirring occasionally.
Once cooled, discard the mint stalks and orange peel, then add the chopped mint and toss thoroughly.
Using a vegetable peeler, slice the cucumber into thin ribbons.
Toss the cucumber ribbons with extra virgin olive oil, chopped dill, and orange zest. Season with salt and pepper to taste.
Increase the oven temperature to 180°C (fan), 200°C (conventional), or gas mark 6.
Spread the almonds on a baking tray and roast for 8-10 minutes, or until golden brown. Set aside to cool and chop them in half.
In a small bowl, whisk together the orange juice, orange zest, red wine vinegar, shallots, Dijon mustard, extra virgin olive oil, and chopped basil. Season with salt and pepper to taste.
In a large salad bowl, toss the spinach leaves, red onion slices, half portion of the roasted almonds with the salad dressing.
Arrange the cucumber ribbons, sprinkle the roasted strawberries and remaining roasted almonds, and spread the burrata on top. Garnish with mint leaves.
